Modern American Supper club serves dinner nightly in Center City
PHILADELPHIA (September 9, 2013) – Renowned restaurateur Cameron Mitchell is proud to announce that his award-winning modern American supper club concept Ocean Prime is now open in Philadelphia’s Center City at 124 South 15th Street. Under the leadership of executive chef Sonny Pache and general manager Marc Oppen, Ocean Prime Philadelphia serves the highest quality seafood, steaks, handcrafted cocktails and world-class wines in an exquisite, captivating atmosphere with red carpet hospitality.
Experienced in providing excellence within the Ocean Prime family, Pache recently helmed the kitchen at Ocean Prime Dallas. Pache has been an integral part of the Ocean Prime brand since July 2009 after joining Cameron Mitchell Restaurants in May 2004. A southern California native, Pache began his culinary career at age 18 after inheriting his mother’s passion for cooking and experimenting with new ingredients and recipes.
20-year veteran of the hospitality industry, Oppen previously was a general manager at Philadelphia’s Starr Restaurants and opened Route 6 seafood restaurant. He also spent seven years with Bonefish Grill, during which he helped open a location in Philadelphia, the brand's first location north of Washington, D.C.
“I am excited to bring Ocean Prime and our modern American supper club menu and hospitality to Philadelphia,” said Pache. “I anticipate our fresh fish offerings to be especially popular as there are few fine dining seafood restaurants in the city.”
Ocean Prime’s menu pairs the finest steaks with the freshest seafood and features the highest quality ingredients available. Made from scratch, dishes showcase simple, pure and regional flavors. Appetizers include lobster bisque with sweet corn fritter, “smoking” shellfish tower, ahi tuna tartare with avocado and ginger ponzu and white truffle caviar deviled eggs. Classic steaks and chops include bone-in filet mignon, Kansas City strip and pork porterhouse with brussels sprouts and port wine reduction, while fresh seafood selections showcase Chilean sea bass with whipped potatoes and champagne truffle sauce and sea scallops with parmesan risotto, English peas and citrus vinaigrette. Guests can savor complementing sides of candied yams with marshmallow brulee, creamed spinach with smoked bacon, asparagus with hollandaise and black truffle macaroni and cheese. Ending the meal on a sweet note, desserts include ten layer carrot cake with cream cheese icing and pineapple syrup, chocolate peanut butter pie featuring peanut butter mousse with bittersweet chocolate ganache and white chocolate key lime tart with whipped cream and vanilla anglaise.
The restaurant’s atmosphere evokes the timeless elegance of the supper club with warm woods, intriguing and bright lighting and a dramatic two-story bar. The 8,500-square-foot space includes a beautiful mezzanine overlooking the entire restaurant as well as an expo kitchen for guests to view all of the action. Ocean Prime seats nearly 130 guests in the main dining room; for more intimate professional and social gatherings, the restaurant offers three private dining rooms. The Fairmount Room accommodates 14 guests, while the Rittenhouse Room and the mezzanine’s Manayunk Room each accommodates 26 guests. The bar area features 60 seats for guests to relax and enjoy expertly prepared cocktails handcrafted by talented bartenders.
Ocean Prime offers happy hour specials weeknights in the bar from 4:30 to 6:30 p.m. featuring specially priced wines, beers, handcrafted cocktails and appetizers. On Sunday evenings, guests in the dining room can enjoy more than 300 select bottles of wine for half price.
There are 10 Ocean Prime locations open across the country, with a restaurant in Beverly Hills, Calif., scheduled to open in spring 2014. The concept has been praised across the restaurant industry for its extraordinary cuisine, hospitality and dining environment.